Meat & meat cookery

1. MEAT & MEAT COOKERY

2. Meat
• refers to the edible flesh of animals
•is animal flesh that is eaten as food

3. Composition:
Meat consist of :
Water – 75%
Protein – 19%
Intramuscular fat – 2.5 %
Carbohydrates – 2.3%

4. Red and White Meat

5. Red Meat
•The color depends on the concentration of
myoglobin in muscle fiber. When myoglobin is
exposed to oxygen reddish color appears.
•Redness depends on species, animal age, and
narrow muscle fibres.
Examples :
Red meats L: Beef, veal, lamb, mutton,
carabeef

6. White Meat
•white meat may also refer to any lighter-
colored meat.
•It is believe that white meat is healthier than
red meat
Examples: pork, poultry and game, fish and
shellfish

7. Meats from Diff. Animals
•Pork – pig/hog
•Beef – cow/cattle
•Chevron – goat
•Venison – deer
•Lamb and mutton- sheep
•Carabeef - carabao

8. Structure of Meat:
1)Lean Tissue – consist of one or more muscles which is
made up of many bundles of muscle fibers.
2)Connective Tissue – Surround the fibers and unites
them in bundles.
a) Collagen – arranged in parallel , do not stretch,
color is white, disintegrate in hot water
b) Elastin – yellowish portion, do not tenderize while
cooking
3) Fat – around or between muscles

9. Composition of Meat:
Water
•Water is about 75% of muscle tissue. Shrinkage can
be a big problem in cooking meat which result to loss
of weight and loss of profit.
Protein
•About 20% of the muscle tissue is a protein. Protein
coagulates when it is heated. This means firmer and
loses moisture. Coagulation is related to doneness.

10. Fat
•5 % of the muscle tissue is fat. A beef carcass
can be as much as 30% fat.
1. Juiciness – Marbling is fat deposited within
the muscle tissue. Juiciness depends on how
much marble contains in the meat.
2. Tenderness – Marbling separates muscle
fibers, making them easier to chew.
3. Flavor – Flavor depends on the marbling.

11. BEEF

12. Cut in Beef Carcass

13. BEEF
•Beef is the meat of domesticated mature
cattle usually over 12 months of age. It has
distinctive flavor and firm texture. It is usually
bright, cherry red in color with creamy white
fat. Cattle is the collective name for all
domesticated oxen

14. •Cattle are classified as;
•Bulls – male cattle, usually not raised to be
eaten.
•Calves – young cows or bulls prized for their
meat.
•Cows – female cattle after the first calving,
raised principally for milk and calf production..
•Steers – male cattle castrated prior to maturity
and principally raised for beef.

15. Basic Cuts
Paypay ( chuck)
Tadyang (ribs)
Kadera (sirloin)
Tapadera (rump)
Kenche (hind shank)
Kenche (fore shank)
Puntay peche (brisket)
Campto (flank)
Pierna corta (round)

16. Changes in Meat after Death
1) Muscle is pliant, soft, gel like, sticky,
immediately after death
2) A few minutes to 1 hr. – muscle shortens,
become rigid, hard, inflexible. Should not be
cooked at this time
3) After a few days – gradual tenderization, after
freezing. This is the time to cook the meat

17. Cut in Pork Carcass

18. Pork Carcass Basic Cuts
•Casim (picnic)
•Pork chops
•Loins
•Pata (fore shank) (hind shank)
•Spare ribs
•Bacon
•Pigue (ham)

19. Effects of Cooking Meats
•Changes in pigment – myoglobin from bright red
color to grayish brown.
•Changes in meat protein- Decrease in length of fiber
causing shrinkage. Excessive heating makes the meat
tougher, stringy and rubbery.
•Fat melts , causing shrinkage
•Loss in moisture
•Heat converts collagen into gelatin. This requires
more heat
•Long cooking develops better flavor

20. Factors Influencing Flavor
•Flavor is due to decomposition of protein and
oxidation of fat. Saltiness and sweetness of the
blood. The distinctive flavor of animal is affected by
specie, sex, age, amount of exercise, degree of
ripening.
•The older the animal the stronger the flavor.
•More exercised animals have tougher meat
•The more varied the feed, the more distinctive its
flavor.

21. Storage of Meats:
Fresh Meats:
1.Check purchases as soon as it arrives to ensure
the quality.
2.Do not wrap tightly, bacteria and mold thrive
in moist. Allow air to circulate to inhibits the
growth of bacteria.
3.Do not open vacuum packed meats until it is
ready to use.
4.. Store at 32⁰ to 36⁰ F